Biochemistry and microbiology of animal derived foods

To investigate the nature, characteristics and modification of the proteins that characterize food of animal origin and their interactions with other food constituents. To understand the molecular changes during processing in relation to the overall quality of food. To increase the knowledge on the physiology, ecology and genetics of microbial pathogens and hygienic indicators of hygiene in food chains of animal origin. To understand the role of microbial activities in the meat transformation . To deepen the knowledge on the risk analysis and the application of predictive microbiology in meat and fish processing.

After attending the course the student will be able to:- Understand the molecular basis of the quality of products of animal origin, including the transformation involvements - Assess the relevance and significance of interventions aimed to improve the safety and nutritional value of food of animal origin - Apply the knowledge acquired in order to prevent, control and use microorganisms in the production and distribution of meat, poultry and fishery - Assessment of the survival/growth of a microorganism in products through algorithms modeling. Plan and organize a system for monitoring the hygiene and quality compliance. - Apply protocols for the identification and the genetic typing of microorganisms.